I bought some dried cherries and have been using them in lots of recipes as the taste is amazing. They have a lovely deep cherry taste and were a perfect pairing with dark chocolate for this recipe.
I have tried lots of different versions of flapjack and some just fell apart and ended up on fruit crumbles and others were rock hard and nearly broke my teeth!!! This recipe is made with condensed milk and holds together perfectly and it is a nice soft flapjack.
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To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 degrees fan) or gas mark 3 then line either a 10.5 x 8 inch (27cm x 21cm) oblong tin or 9” x 9” (23cm x 23cm) square tin with baking parchment.
In a medium sized pan melt the butter, dark brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.
Leave to cool slightly or the chocolate will melt when you add it to the oats.
Weigh the porridge oats, dark chocolate chips and dried cherries into a large bowl.
Then add the cooled melted butter mixture into the oats and mix until fully combined. Put the oat mixture into the tin and smooth/ flatten using a palette knife. This is the one I use available on Amazon.
Finally bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools so don’t be tempted to cook any longer.
Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.
Dark Chocolate & Cherry Flapjack
Sarah’s Servings: 12
Sarah's skill: Easy
Baking time: 20 minutes
Ingredients:
225g Butter
180g Dark brown sugar
150g Condensed milk
65g Golden syrup
375g Porridge oats
100g Dried cherries
100g Dark chocolate chips
Method:
Pre-heat the oven to 170 degrees centigrade (150 degrees fan) gas mark 3.
Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.
In a medium sized pan melt the butter, dark brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted. Leave to cool slightly.
Weigh the porridge oats, dark chocolate chips and dried cherries into a large bowl.
Then add the cooled melted butter mixture into the oats and mix until fully combined.
Put the oat mixture into the tin, flatten then bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.
Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.
Sarah’s extra slice……
Do not bake for more than 20 minutes.
You can use milk or white chocolate chips if you prefer.
Dried blueberries work well too.
This flapjack can be frozen for up to 3 months. I recommend freezing as individual slices and wrap well in clingfilm.
This is the baking tray I use